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Cold Noodle Salad with Pesto and Soy Sesame Sauce © Jeanette's Healthy Living

Deliciously Healthy Kale Basil Mint Parsley Pesto

Pesto can be made with almost any leafy green, such as Swiss chard, beet greens or spinach. For heartier greens, I like to blanch them first.
Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings 8
Calories 139 kcal


  • 1 bunch kale leaves only, stalks and veins trimmed
  • 2 cups fresh basil leaves
  • 1 cup parsley leaves
  • 1 cup mint leaves
  • 6 cloves garlic
  • 1/2 cup extra virgin olive oil
  • salt and fresh ground pepper to taste


  1. Bring large pot of water to boil; add kale leaves and blanch until just wilted, about 30-45 seconds. Immediately drain and rinse with cold water; squeeze dry.
  2. Place kale, basil, parsley, mint, and garlic in food processor; process until almost smooth; gradually add olive oil and process until smooth. Season with salt and pepper.
Nutrition Facts
Deliciously Healthy Kale Basil Mint Parsley Pesto
Amount Per Serving
Calories 139 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Sodium 13mg1%
Potassium 180mg5%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 2811IU56%
Vitamin C 33mg40%
Calcium 63mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.